Celery & stilton soup with hot potato scones

A rich, creamy celery and Stilton soup served with warm, buttery potato scones. Quick to make, gently simmered then blended smooth and finished with cream and chives.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the butter in a large pan, add the onion and celery, cover and cook over a low heat for 20 minutes until really soft but not coloured. Stir in the flour and cook gently for 1 minute, then gradually stir in the stock and bring to the boil. Cover and leave to simmer for 20 minutes.

Step 2

Meanwhile, make the scones. Preheat the oven to 220°C/Gas 7. Tip the potatoes into a pan of well-salted water, bring to the boil and simmer for 15 minutes or until tender. Drain and leave for the steam to die down, then mash and leave to cool.

Step 3

Sift the flour, baking powder and a large pinch of salt into a food processor, add the butter and whiz until it resembles breadcrumbs. Add the potatoes and whiz together briefly, then tip into a mixing bowl and stir in the milk to form a soft dough. Turn the dough out onto a floured surface and knead very lightly into a ball, then roll out to a thickness of 2cm and cut into 6cm rounds, re-kneading and rolling out the trimmings to make 6 small scones. Pop them, slightly apart, on a lightly floured baking tray and bake for about 10 minutes until risen and golden brown.

Step 4

Leave the soup to cool for a few minutes, then liquidise in batches until smooth. Sieve the soup, pour about 500ml into the liquidiser, add the cheese and liquidise until smooth again. Stir back into the remaining soup with the cream and some seasoning and reheat gently. Ladle into warmed bowls, garnish with chopped chives and serve with the hot buttered scones.